Chocolate Souffle

I’m unusual. I’m strange. I know some folks that would agree with me.
I’m not too fond of chocolate…There I said it. Don’t judge me.
I use it in recipes. But a triple chocolate dessert would never be my first choice.

But today I will do the unthinkable. I will make an all chocolate dessert. I will taste it. I probably will not eat the entire thing. Now a bag of gummy worms….Mmmmmm I <3.

So lets do this.

Doesn’t the word ‘souffle’ scream fancy and complicated. Well it is, but so worth the effort and the best part is that they can be frozen before baking and cooked for later. Which I’ll leave for my mom, a chocolate lover.

The recipe is taken from Julia Child’s Mastering the Art of French Cooking. I love Julia even though I find her recipes to be overly detailed. She tries so hard to simplify things for us poor American home cooks. LOL.

So here’s a few picks from my soufflé adventure.

Ready for the oven. I found the folding of the egg mixture and chocolate to be no fun.

They smelled so good baking.  Taking this picture caused me a lot of sweating. I had to rush before the soufflé lost its poof.

I made crème anglaise, dusted with powdered sugar,  added a strawberry and a small dollop of whipped cream… yummy.

DELISH! But I didn’t  finish it. I think this will be a great Valentine’s Day dessert, especially if your cooking a special meal for your honey.

Here’s the Recipe. Be Bold. Be Fearless. Be Julia… even if it’s only for one night!

CHOCOLATE SOUFFLE (8 servings)

7 ounces sweet baking chocolate, smoothly melted with 1/3 cup strong coffee
1/3 cup flour
2 cups milk
3 tablespoons butter, optional
Salt (1/16 tablespoon)
1 tablespoon pure vanilla extract
4 egg yolks
6 egg whites
1/2 cup granulated sugar
Confectioners’ sugar, strained though a fine-meshed sieve, for sprinkling (1 tablespoon)
Whipped cream for accompaniment (optional)

1. Melt the chocolate, measure out all the other ingredients listed, butter the (2 to 2 1/2-quart) souffle’ dish, surround it with a foil collar (fasten the collar with a straight pin), and preheat the oven to 425 degrees.

2. In a medium saucepan, whisk the flour and milk together and boil slowly over medium-high heat for 2 minutes, whisking. Off heat, whisk in the optional butter, the salt, and the vanilla, then the egg yolks, and finally the smoothly melted chocolate.

3. In a clean separate bowl with clean beaters, beat the egg whites to soft peaks, gradually sprinkle in the 1/2 cup sugar, and beat to stiff shining peaks.

4. Ladle the chocolate sauce base down the side of the egg-white bowl, rapidly fold the two mixtures together, and turn the souffle’ into the prepared baking dish.

5. Set the souffle’ in the lower level of the preheated oven and turn the thermostat down to 375 F.

6. In 35 to 40 minutes the souffle’ will have puffed and risen an inch or so over the rim of the dish. Carefully slide the oven rack out and quickly sprinkle the top of the souffle’ with confectioners’ sugar, then finish the baking, and serve as directed; pass the optional whipped cream separately.

Per serving: 258 calories, 7 gm protein, 20 gm carbohydrates, 20 gm fat, 11 gm saturated fat, 147 mg cholesterol, 214 mg sodium.

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